Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Italian flavours in a protein-rich bowl.
Equipment: Griddle or frying pan
Measures and names
Ingredients
- 2 chicken breasts, grilled and sliced
- 125 g mozzarella, torn
- Rocket (arugula) and salad leaves
- 150 g cherry tomatoes
- 2 tbsp green pesto loosened with olive oil (dressing)
- 2 tbsp toasted pine nuts
- Black pepper
Method
- Season the chicken and griddle for 6–7 minutes each side, until cooked through with no pink inside. Rest, then slice.
- Loosen the pesto with olive oil and a squeeze of lemon to a drizzling consistency.
- Toss the rocket, leaves and tomatoes together.
- Top with the sliced chicken and torn mozzarella.
- Drizzle with the pesto dressing, scatter with toasted pine nuts and finish with black pepper.
Swaps and tips
Check the pesto for added sugar. Loosen it with olive oil and lemon to make an easy dressing.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 57 g | 5 g | 2 g | 33 g | 552 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
